Sunday, May 20, 2007

Ah yes, the fennel. Finochio. Anise. Whatever name it goes by, it is my bulbous friend. If you doubt my love of this wonderful and aromatic vegetable, check out this previous post. Or this. Or this. Or... this.

Lucky for me, my super chef of a husband shares my obsession, and one night recently came up with this Italian style baked fennel recipe. The flavors are refreshing like a salad, but the bread adds depth and heft to the recipe, making for a perfect light meal in and of itself. Bake it up. Pour a glass of red wine. Light a candle. And let this seasonal treat work its magic on you.

Click here for an analysis of fennel's nutrition. 1 cup of raw fennel has a mere 27 calories, but an abundance of vitamin A, folate, calcium, phosphorous, and other goodies.

25 comments:

I just recently discovered and tried fennel (due to Dreena and VLV). I'm still a novice and trying to figure this mysterious veggie out. This baked fennel dish looks amazing, and very easy too. I'll definitely be trying it out soon. Thanks for providing the nutritional info.

This looks great and is very well timed for me. We get lots of fennel in my CSA. I'd never had it before we started doing CSA, but I've developed a liking for it, though my fennel repertoire is somewhat limited. I love it grilled though and tossed with orange segments, olives and mint. That's my fennel default.

Hi bazu! Thanks for the visit to my blog. That fennel looks incredible, I will have to give it a shot since my bf loves fennel and I have a hard time with it raw. I agree that my obsessions as a child really helped when i was researching for my masters. It also means I know lots of random facts about very specific things, which always seems to impress people. Looks like we definitely share a love for good vegan food!(oh, and thanks for the alert about the comments, i fixed that!)If you haven't already, you should post seven random things about you!

I was talking to a chef friend of mine, and when he worked at Per Se, one of the vegan options for the tasting menu was a roasted fennel bulb. He recalled the horros of basting it like a turkey throughout service. It took about an hour to roast. It sounds delicious though and I'll have to try it.

I made this today for lunch as my first taste of fennel (that I can remember). I have to say it was quite tasty - very mild with subtle flavors, but the surrounding flavors were quite delicious with it! Thanks!!

Twitter Updates

Twitter Updates

viva la revolución!

A Note About My Food:

All the food on this blog, unless explicitly noted, is vegan. That means that no animal products (flesh, milk, eggs, or gelatin) have been used. So go ahead and enjoy the food porn-ice cream! omlettes! baked goods galore!- guilt-free.